About this recipe:This is a recipe I've fine-tuned to suit my vegan mother's taste, which is quite the challenge considering her strict diet. So far, no one has noticed the avocados until I tell them! The base is made with ground almonds and dates instead of butter. The filling is sweetened with agave nectar so no refined sugar is needed. Decorate with grated coconut.
125g ground almonds
145g pitted Medjool dates
1 tablespoon agave nectar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
5 avocados, peeled and pitted
120ml melted coconut oil
6 tablespoons lime juice
60ml (4 tablespoons) agave nectar
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Method Prep:15min › Extra time:4hr chilling › Ready in:4hr15min
Blend ground almonds, dates, 1 tablespoon agave nectar, vanilla extract, salt and nutmeg in a food processor until it sticks together when pinched. Press the crumbs evenly into the bottom of a springform pan.
Process avocados, coconut oil, lime juice and 60ml agave nectar in a food processor until filling is very smooth; pour over the base, smoothing with the back of a spoon or spatula.
Freeze pie until set, at least 4 hours. Let sit at room temperature for 10 minutes before serving.